Slowly, we are all starting to lead a gluten free life. Finding snacks and savories, without gluten is a conscious effort. And, it’s really not that hard. Gluten free pretzels dipped in homemade nutella is one of Levi’s favorites and cut up fruit is now always on the table. I am fortunate to live in sunny California where my local farmer’s markets are filled with ripe melons, crispy apples, and everything else that is in season.
With unexpected guests joining us for dinner, I needed a quick dessert. And using stuff in my pantry and fridge was my only option. A while back, I had bookmarked Anja’s recipe for her Apple Lemon Honey Cake. I had apples, I had lemons, and I had a brand new jar of raw honey. Perfect. Best of all, I didn’t have to drag out my Kitchen Aid Mixer to make it. Even more perfect!
This cake feels dense but it isn’t. Is light, not too sweet, and delicious all on it’s own or with a scoop of ice cream on the side.
Anja’s Apple Lemon Honey Cake
Yield: 9″ tart
Ingredients:
2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon Celtic sea salt
1/2 teaspoon cinnamon
2 large organic eggs, room temperature
1/3 cup raw honey
1/2 cup sour cream
2 teaspoon lemon zest (zest from two lemons)
1 apple, peeled and cubed (seeds and core removed), cut into small chunks
1/3 cup slivered almonds
powdered sugar for dusting
Instructions:
Preheat oven to 375°F. Butter the bottom of a 9″ tart pan with removable bottom. Line with parchment paper and butter that slightly.
In a small bowl, combine the almond flour, baking soda, cinnamon and salt. Whisk to combine.
In another bowl, beat the eggs. add the honey, sour cream, and lemon zest. Add the wet ingredients to the dry ingredients and mix just to combine. Fold the apples into the batter. Pour batter into prepared tart pan.
Bake for 15 minutes. After 15 minutes, sprinkle the almonds over the partially baked cake. Put back in the oven for an additional 15 minutes or until the top is golden brown and a toothpick inserted into the center of the cake comes out clean.
Place cake pan on a wire rack. Let cool completely. Remove cake from tart pan and sprinkle with powdered sugar.
This cake is best eaten the day it is baked.
Susan Salzman writes The Urban Baker blog to explore her dedication to good food in the hope of adding beauty to the lives of her family and friends.